This all-in-one crunchy satay chicken bake will delight the family. It’s packed with flavour all the way through from the satay sauce and crunchy topping to the slow-baked rice underneath.
Ingredients
- 1.8kg chicken drumsticks
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 2 cloves garlic, crushed
- 1.5 cups jasmine rice
- 2 cups Massel* Chicken Style Liquid Stock
- 1 tbsp vegetable oil
- 100g fried noodles
Satay sauce
- 2 tbsp peanut butter
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp sweet chilli sauce
- 1 clove garlic, crushed
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Place chicken drumsticks in a shallow dish. Combine soy sauce, lime juice, brown sugar and garlic in a small bowl. Pour over chicken and stir to coat. Cover and refrigerate for 2 hours or overnight.
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Step 2Preheat oven to 180C. Make satay sauce by whisking together all ingredients in a small bowl with 2 tbsp water until smooth. Set aside.
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Step 3Place rice in a large ovenproof dish. Pour over stock. Place oil in a non-stick frypan over medium-high heat and cook chicken drumsticks, turning until they are brown on all sides. Remove and arrange on top of rice in an ovenproof dish. Pour over any leftover marinade. Cover with foil and bake for 30 minutes.
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Step 4Remove foil and drizzle half the satay sauce over the chicken. Cover again and continue baking for 20 minutes. Remove foil, drizzle over remaining satay sauce and top with the fried noodles. Return to the oven uncovered and bake for a further 15 minutes.
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Step 5Serve with steamed green vegetables.
Recipe Notes
(Plus 2 hours marinating).
You can use chicken marylands or skin-on thigh cutlets, or even thigh fillets if you prefer.
Fried noodles are available ready to use in the Asian food section of the supermarket.
Recipe Reviews (6)
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